For three days, Madrid Fusión Manila 2016 participants were treated to thematic lunches that flaunted the flavors of the Philippines and our three regions: Luzon, Visayas, and Mindanao. Aside from the buffet spread of local food by different establishments and restaurants from across the country, a delicious highlight was the most unique dishes that our very own local and Philippine-based talents and chefs created based on a specific theme each day. For the themed menus, the kitchen creatives were handpicked by Appetite Magazine editor-in-chief Nina Daza-Puyat, cookbook author Angelo Comsti, Just Jonesing and Pinoy Eats World founder JJ Yulo, and 'Eat Out Now' author and magazine editor Alicia Sy. Executive Chefs for the Regional Lunches are Noel dela Rama and Josh Boutwood, while assisting all chefs during the lunches are volunteers from Enderun Colleges. The three days were truly a smörgåsbord of Filipino culture, edible ideas, and delicious conversations.
For day one, our very own chefs put the spotlight on our cuisine, ingredients, and flavors with the theme 'Panlasa' (taste), or the five flavors of Philippines–maalat (salty), matamis (sweet), maasim (sour), mapait (bitter), and malinamnam (savory/umami). It was an introduction to bold and creative takes on flavors, as guests savored unique dishes like aligue ice cream, sinuglaw using oysters, and a savory macaron stuffed with cured pork.
Day 1: Panlasa Menu
1. TALANGKA (Baby Crab Fat, Malinamnam)
Dish: Coconut Lemongrass and Aligue Ice Cream Shrimp and Crab Salad with Calamansi Aligue Dressing
by: Chef Him Uy de Baron (Pingpong Diplomacy, East Cafe, I am Kim, Cocina Peruvia)
2. PATA NEGROS (Maalat)
Dish: Pata Negros, Macaron, Smoked Kesong Puti Mousse
by: Chef Margarita Fores (Cibo, Grace Park, Lusso, Alta)
3. ITLOG NA MAALAT (Salted Duck's Egg, Maalat)
Dish: Itlog na Maalat +++
by: Chef Kalel Chan (Raintree Restaurants)
4. KALAMANSI (Maasim)
Dish: Kalamunding-marinated Asadung Matua Roulade
by: Chef Jam Melchor (Healthy Eats Manila)
5. PHILIPPINE HONEY (Matamis)
Dish: Bruleed Carabao's Milk-soaked Honey Cake with Salted Butter
by: Chefs Nikki Misa (Raffles Makati) and Kristine Lotilla (Scout's Honor)
6. BAGOONG (Maalat)
Dish: Grilled Pork Jowls Glazed with Shrimp Bagoong
by: Chef Giney Villar (Felisa Cafe)
7. MUSCOVADO SUGAR (Matamis)
Dish: Muscovado Mais Maja
by: Chef Neil Ramos (Neil's Kitchen)
8. AMPALAYA (Mapait)
Dish: Pinakbet sa Bangka
by: Chef Jessie Sincioco (Chef Jessie's)
9. TABLEA (Mapait)
Dish: Sarsiadong Kambing sa Bugnay Wine
by: Chef Rafael Jardeleza (Rafael's La Cucina del Sur, Iloilo)
10. TALABA (Oysters, malinamnam)
Dish: Sinuglaw na Talaba
by: Chefs Patrick and Pia Roa (Patricio's Cevicheria)
11. BATWAN (Sour fruit, maasim)
Dish: Monggo Guisado sa Baka at Batwan
by: Chef Mikko Reyes (Hungry Hound, The Palace)
Booths: Pepita's Sisig Rice Stuffed Lechon de Leche and Richman's Lechon de Leche, Mama Sita's Palabok Bar, Risa Chocolates, Sebastian's Pinoy Popsicles, Manila Chocolatier, Destileria Limtuaco cocktails, Tsokolateria Artisanal Cafe, Pamana Restaurant
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The Regional Lunches of Madrid Fusión Manila 2016 is sponsored by the Department of Agriculture. For more on MFM 2016's Luzon Regional Lunch and Panlasa, click here.
Madrid Fusión Manila 2016 was held last April 7 to 9, 2016, at the SMX Convention Center, Pasay City. It is the first and only Asian edition of Madrid Fusion, a Spanish gastronomy congress organized annually since 2003, bringing together prestigious and innovative chefs from all over the world.
For more information about Madrid Fusion Manila, visit madridfusionmanila.com and connect with them via Facebook (/MadridFusionManila), Instagram (@madridfusionmanila), and Twitter (@madridfusionmnl).
